Rainbow Hawaiian Chicken Kabobs

Savor the Crispy Delights of Long John Silver’s Style Fish Fillets

Embark on a flavor voyage with these Rainbow Hawaiian Chicken Kabobs, merging juicy chicken, vibrant vegetables, and sweet pineapple, all glazed with a rich teriyaki sauce. This dish delivers smoky, tropical flavors in every bite and turns a simple meal into a colorful feast.

Whether it’s a family cookout, a backyard party, or just a fun weeknight dinner, these kabobs bring Hawaiian-inspired flavors right to your grill.

Ideal for a lively summer evening or a cheerful weekend gathering, this recipe highlights how easy it is to transform everyday ingredients into something festive. Ready to fire up your grill and enjoy? Let’s dive into this vibrant and rewarding recipe.

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Flavorful and Festive: Your New Go-To Rainbow Hawaiian Chicken Kabobs

These Rainbow Hawaiian Chicken Kabobs not only look beautiful but also pack incredible flavor with a homemade teriyaki marinade. The chicken soaks up the sauce while the pineapple caramelizes on the grill, creating the perfect balance of savory and sweet.

Not just a meal, this recipe is a celebration of colors and flavors. Each skewer holds a rainbow of red peppers, juicy pineapple, green peppers, and onions, ensuring every bite is different yet equally delicious. Plus, the homemade teriyaki sauce ties it all together with a sweet, tangy finish.

Here’s how you can prepare these kabobs at home, along with tips to keep your chicken juicy, your veggies crisp, and your grilling stress-free.

Serving Suggestions: Pair them with steamed rice, quinoa, or a crisp green salad for a complete meal.

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Pro Tips for the Perfect Rainbow Hawaiian Chicken Kabobs

1. Soak Wooden Skewers: Always soak wooden skewers for at least 30 minutes to prevent burning on the grill.
2. Even-Sized Cuts: Cut chicken, pineapple, and vegetables into similar sizes so they cook evenly.
3. Preheat the Grill: A hot grill sears the outside and locks in juicy flavor.
4. Separate Marinade Portions: Use half for marinating and keep the rest fresh for basting at the end.
5. Don’t Overcrowd: Leave small gaps between pieces on the skewers for even cooking and better charring.

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Rainbow Hawaiian Chicken Kabobs Recipe

• Preparation time: 30 minutes (including marinating)
• Cooking time: 15 minutes
• Servings: 4–6
• Equipment: Grill, skewers, mixing bowls, basting brush

With these Rainbow Hawaiian Chicken Kabobs, your kitchen (and grill) will come alive with tropical aromas and colorful presentation.

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Ingredients

Rainbow Hawaiian Chicken Kabobs Ingredients:

• Wooden or metal skewers
• 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1 batch Hawaiian Teriyaki Sauce, divided (see below)
• 2 large green bell peppers, cored and cut into chunks
• 2 large red bell peppers, cored and cut into chunks
• 1 large pineapple, cored and cut into bite-sized pieces
• 1 large red onion, peeled and cut into chunks
• 2 tablespoons olive oil, plus extra for brushing grill
• Salt and pepper, to taste
• (Optional) 1/4 teaspoon toasted sesame oil
• 1/4 cup chopped fresh cilantro leaves

Hawaiian Teriyaki Sauce Ingredients:

• 2 cloves garlic, minced
• 1/3 cup soy sauce
• 1/4 cup orange or pineapple juice
• 3 tablespoons honey
• 3 tablespoons olive oil
• 3 tablespoons rice wine vinegar
• 1/2 teaspoon ground ginger

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Directions

1. Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes.
2. Marinate Chicken: In a bowl or ziplock bag, combine chicken with half of the Hawaiian teriyaki sauce. Refrigerate for at least 20 minutes.
3. Prepare Vegetables: In a separate bowl, toss bell peppers, onion, and pineapple with olive oil until evenly coated.
4. Assemble Skewers: Thread chicken, peppers, pineapple, and onion onto skewers in rainbow order. Season lightly with salt and pepper.
5. Grill the Kabobs: Preheat grill to 400°F and brush grates with olive oil. Grill skewers 4–5 minutes per side until chicken is fully cooked and vegetables are slightly charred.
6. Glaze with Sauce: Mix reserved teriyaki sauce with sesame oil. Brush kabobs generously during the last minute of grilling.
7. Finish and Serve: Sprinkle with fresh cilantro and serve immediately with rice or salad.

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Ready to Relish!

These Rainbow Hawaiian Chicken Kabobs offer a fun and colorful way to enjoy chicken and veggies. Each skewer bursts with smoky sweetness, bright citrus, and savory notes from the teriyaki glaze.

It’s a dish that brings tropical vibes to your table, whether you’re grilling outdoors or preparing it on a stovetop grill pan. The combination of juicy chicken, caramelized pineapple, and crisp veggies guarantees a crowd-pleasing meal every time.

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Storage Solutions

• Refrigerator: Store leftover kabobs in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken pieces separately (without veggies) for up to 2 months. Reheat before serving.
• Meal Prep Tip: Prep skewers ahead of time, refrigerate them raw for up to 24 hours, and grill when ready.

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